The sablefish, noticed as a fish with creamy white flesh with black skin is a tasty fish that’s easy to cook as well as to enjoy. This fish is a good source of omega-3 fatty acids that are very good for the heart. As the taste of this fish is quite similar to sea bass, it is sometimes used as a substitute fish in healthy recipes that call for sea bass. Sablefish can be cooked and prepared in many fish recipes. This fatty fish makes it a very versatile fish that is easy to cook whether you are a beginner at the kitchen. So you won’t be boring yourself anymore with your usual baked fish recipes. It will be easy as well if you want to take things further to the next level, and literally smoke things up by making smoked sablefish. The recipe below, Courtesy of Chef Hidekazu Tojo, Tojo’s Restaurant, is a must try when you’re planning to cook your smoked sablefish. TOJO’S “DREAM SMOKED SABLEFISH” 1 lb (500 grams) smoked Sablefish fillets, cut into four 4 oz/125 grams pieces, about 1 inch/2.5 cm thick, skinned BROTH: 2 cups (500 mL) dashi (Japanese bonito stock) 2 Tbsp (30 mL) light soy sauce 1/2 (7 mL) Tbsp salt 2 Tbsp (30 mL) mirin 2 Tbsp (30 mL) sake
2 to 3 medium Napa cabbage leaves (siu choy) 1 cup (250 mL) small oyster mushrooms, cleaned and trimmed (Use sliced pine mushrooms when in season for optimum results.) GARNISH: Japanese lime, sudachi or yuzu sprigs of Pine leaves To double-butterfly the fish for stuffing, place each piece of the fillet, flesh side up, on a cutting board, with the grain of the fish running parallel to the top edge of the board. Starting from one side of the fillet, at a point about 1/3 inch/8 mm down from its surface, make the first horizontal butterfly cut across the fillet stopping about 1/3 inch/8 mm before reaching the opposite edge. (Be careful not to cut through the whole fillet.) At the end of this first cut, score the fillet with a shallow vertical cut about 1/3 inch/8 mm deep. From the end of this cut, make a second butterfly cut across the fillet going the opposite direction from the first, stopping, as with the first cut, before cutting through the fish. As a result, each fillet should open up like a twofold brochure into one long piece about a third the thickness of the original. Set cut fillets aside. In a saucepan, combine all broth ingredients and bring to a boil. Add Napa cabbage and cook for 6 to 7 minutes. Using a slotted spoon, remove cabbage and let cool. Cut cabbage leaves lengthwise into 3 inch/8cm long by 1/2 inch/1 cm wide batons and set aside.
Place a portion of Napa cabbage and oyster mushrooms on the centre part of each butterflied fish fillet. Fold the side flaps over to make a bundle. Place each bundle into a bowl. Add 1/2 cup/125 mL of broth to each bowl and cover bowl tightly with a square of thick parchment paper at least 2 inches/5 cm larger than the diameter of the bowl. Fold the edges of paper over the rim of the bowl to form a tight lid. Tie and secure with dried straw or raffia as illustrated. Place bowls in a steamer over high heat and steam for 10 to 12 minutes. Remove from steamer, garnish with Japanese lime slices and pine leaves and serve immediately. Source: canadiansablefish.com